Sensory parameters of gluten-free bread depend on the amount and type of hydrocolloids used as gluten replacers, as this determines interactions between them and starch, which is the main component of dough. The evaluation of gluten-free breads supplemented with various amounts of guar gum, pectin and xanthan, proved that bread with addition of xanthan has higher volume in comparison with pecti...

Guar Gum is a natural polysaccharide that, due to its physicochemical properties, is extensively investigated for biomedical applications as a matrix for modified drug delivery, but it is also used in the food industry as well as in cosmetics. A commercial sample of Guar Gum was sonicated for different periods of time, and the reduction in the average molecular weight was monitored by means of ...

the effects of some synthetic sweeteners on the rheological and physical properties of guar gum in dilute solutions were investigated.measurements include the determination of intrinsic viscosity and the particle size, surface weighted mean [d3, 2], volume weighted mean [d4,3] and specificsurface area ofguar gum andsyntheticsweeteners mixtures. the concentration of these sweeteners were 0, 0.1,...

The usage of soy is increasing year by year. It increases the problem of financial crisis due to the limited sources of soybeans. Therefore, production of oral tablets containing the nutritious leftover of soymilk production, called okara, as the main ingredient was investigated. The okara tablets were produced using the direct compression method. The percentage of okara, guar gum, microcrystal...

l t Detarium microcarpium is a legum nous plant food used traditionally among the Ibos in the South Eastern part of Nigeria as a thickening agent in vegetable soups. Detarium is large y uncharacterised and under exploited. There is a dearth of information in the l terature on this plant ood. The aim of the study is to process, analyze and characterise detar um flour; screen detarium using rats ...

Th e pasting behavior of native Water Chestnut Starch – hydrocolloids mixtures was studied. Th e eff ect of Xanthan, Guar, Carboxy Methyl Cellulose and Acacia on Water Chestnut Starch was examined by using micro Viscoamylograph. It was noticed that all hydrocolloids greatly modify the pasting properties of water chestnut starch. Results showed that gelatinization temperature of water chestnut s...

Nine diabetic patients who were receiving various treatments supplemented their normal home diets (two patients) or metabolic ward diets (seven patients) with guar crispbread for five days. Their mean urinary glucose excretion fell significantly by 38% during the last two days. A significant fall in fasting blood glucose concentration of 1.1 +/- 0.4 mmol/1 (19.8 +/- 7.2 mg/100 ml) was seen only...